Today, elevate your holiday dinner table with a truly unforgettable side dish: Roasted Brussel Sprouts with Cranberries and Bacon! This recipe is a game-changer, promising to win over even the most ardent skeptics of this often-misunderstood vegetable. Get ready to transform humble brussel sprouts into a sweet, savory, and irresistibly crispy delight that will be the talk of your festive feast.
Our method involves oven-roasting the brussel sprouts to crispy perfection, seasoned simply yet profoundly with a hint of cinnamon and a generous drizzle of olive oil. While these vibrant green gems are baking, you’ll whip up a delectable cranberry-onion glaze that perfectly balances tartness and sweetness. This thoughtful timing ensures everything comes together seamlessly, allowing you to serve this magnificent side dish fresh and hot, making your holiday meal prep stress-free and enjoyable.
Why This Roasted Brussel Sprouts Recipe Stands Out
There are countless ways to prepare brussel sprouts, but this particular combination of ingredients creates a symphony of flavors and textures that is truly exceptional. The roasting process caramelizes the outer leaves of the sprouts, giving them a delightful crispness and nutty depth. The aromatic cinnamon infused into the olive oil adds a subtle warmth that elevates the vegetable without overpowering it. But the real magic happens when these beautifully roasted sprouts meet our sweet and savory cranberry-onion glaze, topped with bits of smoky, crispy bacon. This dish isn’t just a side; it’s a culinary experience designed to impress.
Imagine the vibrant colors on your plate: the deep green of the sprouts, the ruby red of the cranberries, and the golden-brown of the bacon. The tartness of the cranberries cuts through the richness of the bacon and the slight bitterness of the sprouts, while a touch of sugar in the glaze rounds out the flavors. It’s a harmonious blend that appeals to a wide range of palates, proving that brussel sprouts can indeed be a crowd-pleaser, especially during the festive season.
Ingredients for Brussel Sprouts with Cranberries and Bacon
Crafting this incredible side dish requires a selection of fresh, high-quality ingredients that work together to build its distinctive flavor profile. While the full printable recipe card with exact measurements and detailed instructions can be found further down, here’s a quick overview of what you’ll need to gather:
- Fresh Brussel Sprouts: Look for firm, bright green sprouts with tightly packed leaves.
- Extra Virgin Olive Oil: Essential for roasting, adding richness and helping the sprouts crisp up.
- Ground Cinnamon: A secret ingredient that infuses a comforting, warm spice.
- Salt and Pepper: Basic seasonings to enhance all the natural flavors.
- Bacon: The ultimate savory crunch and smoky flavor enhancer. Choose a good quality, thick-cut bacon if possible.
- Yellow Onion: Provides a foundational aromatic sweetness to the glaze.
- Apple Cider Vinegar: Adds a crucial tangy bright note to the cranberry sauce.
- Dried Cranberries: Brings a burst of sweet-tart flavor and a chewy texture.
- Granulated Sugar: Balances the tartness of the cranberries and vinegar in the glaze.
How to Make Roasted Brussel Sprouts with Cranberries and Bacon: A Step-by-Step Guide
Making this impressive side dish is surprisingly straightforward, involving just a few key steps. The beauty of this recipe lies in its efficiency – while the sprouts roast, you can simultaneously prepare the flavorful cranberry-onion glaze, ensuring everything is hot and ready at the same time for your serving pleasure.
- Prepare and Roast the Brussel Sprouts:
Begin by preheating your oven to a robust 400°F (200°C). In a large mixing bowl, combine your trimmed and halved brussel sprouts with extra virgin olive oil, ground cinnamon, salt, and freshly ground black pepper. Toss everything together until the sprouts are evenly coated. Spread the seasoned brussel sprouts in a single layer on a baking sheet, making sure not to overcrowd them for optimal crisping. Roast for approximately 20 minutes, tossing them gently halfway through (around the 10-minute mark) to ensure even browning and a consistent crispy texture. This roasting process develops their sweet, nutty flavor and a tender-crisp bite.
- Cook and Crumble the Bacon:
While the brussel sprouts are roasting, cook the bacon. Place your bacon strips in a large frying pan over medium heat. Cook until thoroughly crispy, typically 6-8 minutes, depending on thickness. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess grease. Allow it to cool slightly, then crumble it into small, delightful pieces. Reserve a tablespoon or two of the bacon grease in the frying pan for the next step – this is where much of the flavor for our glaze will come from!
- Craft the Cranberry-Onion Glaze:
Using the same frying pan with the reserved bacon grease (or a clean pan with a bit of olive oil if you prefer), add the chopped yellow onion. Sauté the onions over medium heat for 3 to 4 minutes until they become softened and translucent, releasing their sweet aroma. Next, pour in the apple cider vinegar, dried cranberries, and granulated sugar. Stir everything together to combine, then bring the mixture to a gentle boil. Reduce the heat to medium-low and allow it to simmer for an additional 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly and the cranberries plump up. This creates a beautifully balanced sweet and tangy glaze.
- Combine and Serve:
Once your brussel sprouts are perfectly roasted and your cranberry-onion mixture is ready, transfer the hot roasted sprouts into a festive serving dish. Pour the warm cranberry-onion glaze over the sprouts and gently toss to ensure every sprout is coated in its irresistible flavor. Finally, sprinkle the crumbled crispy bacon generously over the top. Serve immediately and enjoy this spectacular holiday side dish!
The unique sauce, with its slightly sweet undertone from the dried cranberries and a touch of sugar, beautifully complements the earthy flavor of the brussel sprouts. The tang of the apple cider vinegar adds a bright counterpoint, making each bite exciting. And, of course, the crispy bacon on top is the grand finale, adding that irresistible salty, smoky crunch that, in my opinion, makes everything better!
Expert Tips for the Best Roasted Brussel Sprouts
- Don’t Overcrowd the Pan: This is crucial for crispy brussel sprouts. If the baking sheet is too full, the sprouts will steam instead of roast, leading to a soggy texture. Use two baking sheets if necessary.
- Proper Trimming: Trim off the very end of the stem and remove any loose or discolored outer leaves. Halve larger sprouts so they cook evenly with smaller ones.
- Even Roasting: Tossing the sprouts halfway through baking ensures all sides get nice and golden brown.
- Quality Bacon: The type of bacon you use matters. A good quality, thick-cut bacon will yield the best flavor and texture. Don’t discard that precious bacon grease – it’s a flavor powerhouse for the glaze!
- Adjust Sweetness/Tartness: Taste the cranberry glaze before combining. If you prefer it sweeter, add a pinch more sugar. If you like it tangier, a tiny splash more apple cider vinegar can work wonders.
Serving Suggestions for Your Holiday Table
This side dish shines brightly alongside any holiday roast. It’s a fantastic accompaniment to roasted turkey, glazed ham, succulent prime rib, or even a simple roast chicken. The sweet and savory notes make it versatile enough to pair with rich meats, while its vibrant flavors cut through heavier main courses. For an extra touch of elegance, consider garnishing your serving dish with a few fresh rosemary sprigs or a sprinkle of toasted pecans before serving. The presentation is almost as delightful as the taste!
Make-Ahead and Storage Tips
- Make Ahead: You can trim and halve the brussel sprouts a day in advance and store them in an airtight container in the refrigerator. The bacon can also be cooked and crumbled ahead of time. The cranberry-onion glaze can be prepared up to 2-3 days in advance and stored in the fridge; gently reheat before tossing with the roasted sprouts.
- Storage: Leftovers of the roasted brussel sprouts with cranberries and bacon can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, spread the leftovers on a baking sheet and warm in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and slightly re-crisped. The microwave can be used, but the texture might not be as crispy.
When I first served this recipe to my family, I admit I ate more than my fair share. It was simply too good to stop! The combination of textures and flavors is truly addictive. I wholeheartedly encourage you to give this recipe a try; I’m confident it will become a cherished part of your holiday traditions. Please let me know what you think!
More Holiday Favorites You’ll Love
If you’re looking for more delicious recipes to complete your holiday spread, consider these other fantastic options:
- Cheesy Brussels Sprouts
- Christmas Lasagna
- Christmas Ham
- Brussel Sprouts with Lemon and Pancetta
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Roasted Brussel Sprouts with Cranberries & Bacon
Stacie Vaughan
4
5 minutes
42 minutes
47 minutes
Brussel Sprouts are roasted to perfection and topped with a sweet/savoury cranberry onion glaze. This recipe makes a wonderful addition to your holiday dinner table!
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Ingredients
- 6 cups brussel sprouts, halved
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp pepper
- 3 strips bacon
- 1 small yellow onion, chopped
- ½ cup apple cider vinegar
- ⅓ cup dried cranberries
- ¼ cup sugar
Instructions
- Preheat oven to 400°F. Stir together brussel sprouts, olive oil, cinnamon, salt and pepper in a large bowl. Spread on a baking sheet. Bake for 20 minutes, tossing the Brussel sprouts at the 10 minute mark.
- Cook bacon in a frying pan over medium heat. Let bacon cool and then crumble.
- In the same frying pan, cook the onions in the bacon grease for 3 to 4 minutes. Add in apple cider vinegar, cranberries and sugar and stir to combine. Bring to a boil. Reduce heat to medium and stir for an additional 4 to 5 minutes. Remove from heat.
- Place roasted Brussel sprouts into a serving dish. Stir in cranberry onion mixture. Sprinkle on bacon and serve hot.
Equipment
- Cutting board
- Non-stick skillet
- Baking sheet
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 488mg | Fiber: 7g | Sugar: 27g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Side Dishes
American
Roasted Brussel Sprouts with Cranberries & Bacon
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